Kaya Toast with Soft Boiled Eggs
Singaporean breakfast classic: buttery toasted bread spread with sweet coconut jam, paired with jammy soft-boiled eggs and a pinch of black pepper. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 410
- Protein
- 11g
Ingredients
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Open the appInstructions
Step 1
Bring water to a boil in a small saucepan over high heat.
Step 2
Gently lower eggs into boiling water. Set timer for 6 minutes.
Step 3
While eggs cook, heat a skillet over medium heat for 1 minute.
Step 4
Spread 0.75 tbsp butter on each bread slice.
Step 5
Place bread butter-side down in the skillet. Toast 2–3 minutes until golden and crispy.
Step 6
Flip bread and toast the other side 1 minute until light golden.
Step 7
Transfer toast to a plate. Spread 1.5 tbsp kaya on each slice while still warm.
Step 8
Remove eggs with a slotted spoon. Crack into a small bowl.
Step 9
Divide eggs between two small bowls or egg cups. Sprinkle with salt and pepper.
Step 10
Serve toast and eggs together. Dunk warm toast into the creamy yolk.
Tools you’ll need
- small saucepan
- slotted spoon
- 12-inch skillet or griddle
- small bowls or egg cups
- butter knife
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